1/4 cup raw almonds
1/4 cup pitted prunes (about five)
2 tbsp wheat bran
2 tbsp oat bran
2 tbsp Red River cereal
2 tbsp large-flake oats

2 cups white flour
2 cups whole wheat flour
1 tsp salt
1 tbsp molasses
3 tsp active dry yeast
1 ²/³ cups warm (100–110° F) water
1 tbsp olive oil

1.Pulse almonds, prunes, wheat bran, oat bran and Red River in a food processor until coarsely ground. Stir in oats. Combine with flours and salt. Reserve.

2. Stir molasses and yeast into water. Let stand 10 minutes or until foamy. Pour into bowl of a stand mixer. Add two cups flour mixture and blend on low speed using paddle attachment. Continue adding flour mixture one cup at a time until dough is sticky but not overly wet. Add additional white flour, two tbsp at a time, only if dough is too wet.

3. Switch to dough hook attachment and knead on medium speed four to five minutes or until dough forms a smooth, elastic ball. Add olive oil and knead one more minute.

4. Scrape onto a floured countertop and knead 10 to 15 times. Shape into a ball and place in a large, lightly oiled bowl. Cover and set in a warm place to rise for 45 minutes or until doubled in bulk.

5. Punch dough and scrape onto a floured countertop. Knead 10 to 15 times, then divide the dough in half and knead each half 10 to 15 times. Shape dough balls into ovals and place well apart on a parchment-lined baking sheet. Cover loosely and set in a warm place to rise for 30 minutes or until doubled in bulk.

6. Preheat oven to 375° F. Brush each loaf with water; make three slashes in the top of each loaf with a sharp knife. Bake 25 to 35 minutes or until golden and bread sounds hollow when tapped on the bottom. Cool on a rack.

Makes 2 loaves.